In conjunction with Cake Friday at the Cafe (please see the website for details) the Foodies that work in the office have decided to write up their favourite cake recipes!
Vicky Sponge my personal favourite! A brilliant summer cake, great for a barbeque desert or secretly indulge in a wedge with a cup of tea in the garden. Any which way you like yours, there is no denying that the Victoria Sponge is up there in the top 10 cakes!
I made one the other weekend when I had a gaggle of girls over, and I am pleased to announce that Victoria sponge goes very well with the following beverages:
- Tea
- Coffee
- Wine
- Gin
This is the recipe that I follow. It is SO super easy and takes hardly any time at all.
Vicky Sponge
Ingredients
- 220g/8oz caster sugar
- 220g/8oz butter, plus extra for greasing
- 4 free-range eggs, beaten
- 220g/8oz self-raising flour
- 1 tsp vanilla extract
- 4 tbsp strawberry or raspberry jam
- 600ml/1 pint 2fl oz double cream, whipped
- icing sugar, to dust
Method
- Preheat the oven to 190C/375F/Gas 5.
- Grease and line two 23cm/9in cake tins.
- Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins.
- Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool.
- When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices.
When I was making it, I went a bit crazy with the double cream, so filled inside with jam, cream and berries! I also but a huge layer of cream on top of the cake and crammed as many berries on top as I could, it went down pretty well! I will show you some of my pictures, but please excuse the poor quality as they were taken on my phone!
Hope you enjoy!
Kirsty
x
